If you are looking for an easy and delicious recipe that is absolutely fantastic for any number of occasions, then you have come to the right place! This recipe for a delicious batch of spicy shredded beef that is perfect for enchiladas, tacos, or burritos, is one that I have made dozens of times. I have taken it to potlucks, served it buffet-style for family Mexican food nights, and had it on the table for more parties that I can count. Every time that I have made it, the crock that it is served in, has been scraped clean. I got the recipe from my grandmother, who lives in Tucson, and is a phenomenal cook. I will warn you now, whatever version you and I make will never, ever be as good as Grammie’s, no matter how hard we try. But that is just the way goes, and since she is my Grammie, and not yours, you will never realize what you are missing anyway.
So, here are the basics. I always make this in a crock pot, but if you don’t have one, no worries. You can easily make this with a Dutch oven, in your oven on a lower temperature. So just pop it in a covered oven-safe Dutch oven or covered pan for 3-4 hours at 275 degrees. I would turn it at least once halfway through the cooking process, or once every hour, if you can manage it, easily.
Ingredients:
5 ½ lbs. beef chuck roast
5 cloves garlic — minced
2 1/2 tablespoons chili powder
2 teaspoons oregano
1 ½ teaspoons ground cumin
1 can diced tomatoes
2 (4 ounce) cans chopped green chile peppers
¼ c. water
1 ½ c. beef broth
3 tbs. Red wine vinegar
1 large onion, chopped
salt – to taste
Directions:
Combine ingredients in crock-pot. Cook for eight to ten hours. If cooking in an oven, place roast in an oven-safe covered pan, and roast at 275 degrees for three to four hours, turning occasionally. When the roast is done and tender, pull it out and allow it to cool for at least 30 minutes. After the beef has cooled, shred the meat with two forks into bite-sized pieces, or smaller, and return to the pan it cooked in, along with any remaining cooking liquids. Allow it to warm up, and serve!
One of the best thing about this recipe is its versatility. Our go-to serving method of choice is to roll it up in large flour tortillas, that have been warmed in the oven. Once your tortillas are warmed and ready to go, just put out the beef, along with your favorite toppings, and get ready for some seriously good food. We usually put out a selection of choices, like lettuce, tomato, shredded cheese, guacamole, pico de gallo, and sour cream. But this beef is so tasty that almost anything you give people will taste good!
Another great option, especially for parties, is to set up a self-serve taco bar. Put out your favorite taco fillings, and toppings into serving bowls, and let people create their own “ultimate taco!” It saves you loads of time and hassle, because you only have to cut some veggies, and put things into small serving bowls, and you are ready to go. Some ideas for recommended toppings below:
Guacamole
Diced Jalapeno Peppers
Chopped Onion
Salsa
Sour Cream
Taco Sauce
Shredded Lettuce
Shredded Cheese
Fresh Tomatoes
Black Olives
Warm Black Beans
Refried Beans
What is your favorite way to prepare Mexican food? What other toppings would you add to our list?
